Grilling venison backstrap is an excellent way to showcase the tender texture and rich flavors of this lean and nutritious game meat. Venison backstrap, also known as deer loin, is highly regarded for its delicate taste and fine-grained texture. By grilling it to perfection, you can elevate the natural flavors and create a succulent and mouthwatering dish. In this recipe, we’ll guide you through the steps of grilling venison backstrap, ensuring a juicy and flavorful result that will impress your taste buds. Get ready to indulge in a delicious and unique grilled meat experience!
Grilled Venison Backstrap
- Basting brush
- serving plate
- olive oil
- fresh steelhead trout
- salt and pepper
- Preheat your grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Pat the venison backstrap dry with a paper towel. Brush the backstrap with olive oil to prevent sticking and enhance the flavors. Season generously with salt and pepper, or your preferred seasonings such as garlic powder or onion powder. Allow the backstrap to come to room temperature while the grill heats up.
- Take a paper towel, fold it into a small square, and grip it with a pair of tongs. Dip the paper towel into vegetable oil and use it to lightly oil the grill grates, ensuring a non-stick surface.
- Place the venison backstrap directly on the preheated grill. Close the grill lid and cook for approximately 4-5 minutes per side, or until the internal temperature reaches your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
- Once cooked to your desired doneness, remove the venison backstrap from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. Slice the backstrap against the grain into thin, even slices.
- Arrange the grilled venison backstrap slices on a platter and serve immediately. This tender and flavorful game meat pairs well with a variety of sides, such as roasted vegetables, mashed potatoes, or a fresh salad